October 11, 2011

Chocolate Semifreddo



Italian for "half cold," a semifreddo is any chilled or partially frozen dessert including cake, ice cream, fruit and custard or whipped cream. I had never heard of this before so I was excited to try this simple recipe. It was well worth the effort as the result was somewhat of a mix between ice cream, gelato, whipped cream and cake. It's hard to describe so you'll just have to try it! This would be great for a dessert party as it can be made a few days before and is quick to put together. The recipe below yields 8-10 servings. Enjoy!

HELPFUL HINTS
1. There are several ways this can be presented. You could use chocolate curls, fresh raspberries or blackberries or any kind of an ice cream sauce. You pretty much can't go wrong if it pairs well with chocolate.
2. Once taken out of the freezer, it begins melting so move quickly to get it cut and on the plates.

INGREDIENTS
4 large eggs
1/4 cup water
3/4 cup sugar
6 oz semisweet chocolate, melted
1 tsp vanilla
1 cup heavy cream
Chocolate Syrup, for garnish
Raspberries, for garnish

DIRECTIONS
1. Melt chocolate in a small saucepan then set aside.
2. Line a 9x5 inch loaf pan with plastic wrap, allowing the excess to hang over the edges.

















3. Using a stand mixer, beat the eggs on medium-high speed for 3 minutes.

















4. In a small saucepan, combine water and sugar and simmer over medium heat until the syrup is clear.

















5. With the mixer on medium-high speed, slowly add the hot sugar syrup to the eggs, pouring it down the side of the bowl.

















6. Bring additional water to a simmer in another saucepan and over it (not in it) place the bowl with the egg mixture, whisking constantly to prevent curdling until it reaches 160 F. This will take 2-4 minutes.

















7. Remove from the heat and beat on high speed until light and fluffy and cooled to room temperature, about 5-10 minutes.

















8. Gently fold in melted chocolate and vanilla.






























9. In a medium bowl whip cream until soft peaks form.
10. Gently fold the cream into the chocolate mixture.





11. Pour into the prepared pan and place plastic wrap directly on the surface.

















12. Freeze until firm, about 8 hours.
13. Remove the plastic covering and unmold the semifreddo onto a serving platter.
14. Peel away plastic wrap, slice, and serve immediately.

2 comments:

  1. nükhet kuzuoğluMay 22, 2012 at 6:57 AM

    how to make non egg chocolate semifreddo?

    ReplyDelete
  2. Hi! Your semifreddo recipe was nominated as one of the "Best 300 Semifreddo Recipes on the Net". To vote for it, please visit http://easyitalianrecipes.org/dessert-recipes/best-300-italian-semifreddo-recipes-on-the-net-vote-for-your-favorite/ - your recipe is positioned at #125 (random order).

    ReplyDelete